Name: Spinach Artichoke Dip Bites
Ingredients: 1 (8-ounce) tube refrigerated crescent roll dough: This is the key to the flaky, buttery, and golden-brown cup that holds our delicious filling. It provides a convenient and delicious pastry base without the need to make dough from scratch.; 1 (8-ounce) block cream cheese, softened to room temperature: This forms the rich, creamy foundation of the filling. Using full-fat cream cheese is recommended for the best flavor and texture, and ensuring it’s properly softened is crucial for a smooth, lump-free mixture.; 1 (14-ounce) can artichoke hearts, drained and chopped: These provide a tender, slightly tangy bite that is the hallmark of any good spinach artichoke dip. Be sure to use artichoke hearts packed in water or brine, not oil, and drain them thoroughly before chopping.; 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry: The other star of the show. It’s absolutely essential to squeeze as much water as possible from the thawed spinach to prevent the filling from becoming watery and the bites from getting soggy.; 1 cup shredded mozzarella cheese: This is our primary melting cheese, providing that irresistible, gooey cheese pull that everyone loves. Pre-shredded works fine for convenience.; ½ cup grated Parmesan cheese: This adds a salty, nutty, and sharp flavor that cuts through the richness of the cream cheese and adds another layer of complexity to the dip.; 2 cloves garlic, minced: Freshly minced garlic provides a pungent, aromatic flavor that elevates the entire dish. It infuses the cheesy filling with a savory depth that is simply unmatched.; ¼ teaspoon black pepper: A simple seasoning to enhance the other flavors.; ¼ teaspoon red pepper flakes (optional): For those who enjoy a little bit of heat, a pinch of red pepper flakes adds a subtle warmth that complements the creamy filling beautifully.

Ingredients

Scale

1 (8-ounce) tube refrigerated crescent roll dough: This is the key to the flaky, buttery, and golden-brown cup that holds our delicious filling. It provides a convenient and delicious pastry base without the need to make dough from scratch.
1 (8-ounce) block cream cheese, softened to room temperature: This forms the rich, creamy foundation of the filling. Using full-fat cream cheese is recommended for the best flavor and texture, and ensuring it’s properly softened is crucial for a smooth, lump-free mixture.
1 (14-ounce) can artichoke hearts, drained and chopped: These provide a tender, slightly tangy bite that is the hallmark of any good spinach artichoke dip. Be sure to use artichoke hearts packed in water or brine, not oil, and drain them thoroughly before chopping.
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry: The other star of the show. It’s absolutely essential to squeeze as much water as possible from the thawed spinach to prevent the filling from becoming watery and the bites from getting soggy.
1 cup shredded mozzarella cheese: This is our primary melting cheese, providing that irresistible, gooey cheese pull that everyone loves. Pre-shredded works fine for convenience.
½ cup grated Parmesan cheese: This adds a salty, nutty, and sharp flavor that cuts through the richness of the cream cheese and adds another layer of complexity to the dip.
2 cloves garlic, minced: Freshly minced garlic provides a pungent, aromatic flavor that elevates the entire dish. It infuses the cheesy filling with a savory depth that is simply unmatched.
¼ teaspoon black pepper: A simple seasoning to enhance the other flavors.
¼ teaspoon red pepper flakes (optional): For those who enjoy a little bit of heat, a pinch of red pepper flakes adds a subtle warmth that complements the creamy filling beautifully.

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Instructions

Prepare the Oven and Muffin Tin: Begin by preheating your oven to 375°F (190°C). This is a crucial first step, as a properly preheated oven ensures the crescent dough bakes evenly and becomes golden and flaky. While the oven heats up, lightly grease a standard 12-cup muffin tin with non-stick cooking spray or a little butter. This will prevent the bites from sticking and ensure they can be removed easily once baked.
Prepare the Crescent Dough Cups: Open the tube of crescent roll dough and unroll it onto a clean, lightly floured surface. The dough will be perforated into 8 triangles. Gently press the perforations together to seal them, forming one large rectangle of dough. Using a pizza cutter or a sharp knife, cut the rectangle into 24 equal squares (a 6×4 grid works well). Take one square of dough and gently press it into the bottom and up the sides of one of the prepared muffin cups. Repeat this process with the remaining 23 squares. The dough should form a small cup or tartlet shell in each muffin cavity.
Squeeze the Spinach: This is the most important step for achieving the perfect texture. Place the thawed chopped spinach in the center of a clean kitchen towel or several layers of heavy-duty paper towels. Gather the towel around the spinach and twist, squeezing firmly over a sink to remove as much liquid as possible. You will be surprised at how much water comes out. Continue squeezing until the spinach is very dry and compact. This step is vital to prevent a watery filling and soggy pastry.
Combine the Filling Ingredients: In a large mixing bowl, combine the softened cream cheese, the well-drained and chopped artichoke hearts, the thoroughly squeezed spinach, the shredded mozzarella cheese, the grated Parmesan cheese, the minced garlic, black pepper, and the optional red pepper flakes.
Mix the Filling Thoroughly: Using a sturdy spatula or a hand mixer on low speed, mix all the filling ingredients together until they are well combined. Scrape down the sides of the bowl periodically to ensure everything is incorporated. The mixture should be thick, creamy, and evenly distributed. You want to see flecks of green from the spinach and chunks of artichoke in every spoonful.
Fill the Crescent Cups: Carefully spoon the spinach and artichoke mixture into each of the crescent dough cups in the muffin tin. Fill each cup generously, mounding the filling slightly on top. A small cookie scoop (about 1 tablespoon size) works perfectly for this task, ensuring each bite has a consistent amount of filling.
Bake to Golden Perfection: Place the muffin tin on the center rack of your preheated oven. Bake for 15 to 20 minutes, or until the crescent dough is a deep golden brown and the filling is hot, bubbly, and slightly browned on top. The exact time will depend on your oven, so start checking around the 15-minute mark. The kitchen will be filled with the irresistible aroma of baking cheese, garlic, and pastry.
Cool and Serve: Once baked, carefully remove the muffin tin from the oven and let the bites cool in the pan for about 5-10 minutes. This allows them to set up slightly, making them easier to remove without falling apart. You can run a small, thin knife or an offset spatula around the edge of each bite to loosen it before gently lifting it out. Arrange them on a serving platter and serve warm.

Nutrition

Serving Size: one normal portion
Calories: 110